MUSHROOM RAGOUT

I absolutely love mushrooms in the fall. This is a quick and easy dish with a heavenly sauce that goes really well with a bread dumpling kind of Knödel, such as a Serviettenknödel. But if making the sauce and a Knödel sounds too involved, you could just have a Kanten with your Ragout. A Kanten is the heal of a crusty bread, also called Riebele or Knäusle where I am from. Growing up in Germany you learn that the Kanten is especially good for you, which might explain why just about every region in Germany has a different name for it! Ränftel, Reifle, Scherzel, Knüstchen, Knäuschen... I'll spare you the rest. And I have no idea what makes it supposedly so good for you.

SERVES 4-5

8 oz fresh, mixed mushrooms

2 small onions

2 garlic cloves

one bunch of flat leaf parsley

one bunch of chives

1 tablespoon of olive oil

salt

pepper

one tablespoon sweet paprika

one teaspoon tomato paste

1 cup of vegetable stock

1/2 cup of heavy whipping cream, whipped

lemon juice

Clean the mushrooms with a paper towel or use a small pastry brush. Cut off the ends and chop the mushrooms into about 1/4" slices or just cut them in half if they are small. Finely mince the onion and the garlic. Chop the parsley.

Heat the oil in a large heavy skillet that has a lid. Sauté the onion and the garlic on medium heat. Add the mushrooms, lightly sprinkle with salt and sauté on medium low heat for about 5 minutes.

Add the stock, sweet paprika and tomato paste. Cover with the lid and simmer for 15 minutes on medium heat. Add the parsley and the whipped cream and gently combine. Season with salt, pepper and lemon juice to taste.

Sprinkle with chives and serve with a Serviettenknödel, a Kanten, Knust or Knäuschen or just a piece of your favorite bread.